I could die for this luscious baguette French toast casserole dish’s insanely sweet flavor. Serve with syrup and butter.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 55 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 teaspoon butter, or as needed
- 1 French baguette, cut into 1/2-inch slices
- 1 ½ cups half-and-half
- 1 ½ cups milk
- 6 eggs
- 1 teaspoon imitation vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 cup brown sugar
- 1 cup chopped pecans (Optional)
- ½ cup margarine
- 2 tablespoons corn syrup
Instructions
- Butter a 9×13-inch baking pan. Place baguette slices into the bottom of the prepared pan.
- Combine half-and-half, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl. Pour over bread slices, cover the baking pan, and store in the refrigerator, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Uncover pan. Combine brown sugar, pecans, margarine, and corn syrup in a bowl and spoon over bread mixture, making sure to touch each slice.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 410 mg |
| Sugars | 26 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Love the recipe! I do always bake it for about 20 more minutes though. Additionally, I melt the butter and omit the corn syrup.
I made and can say if I made this again I would use less liquid and a different bread. There was so much liquid the baguette just wanted to float after soaking all night. Flavor was good but the bread got hard on the outside and was still to runny in the middle.
My family absolutely loved this recipe. The recipe was a little vague about the topping so what I did was to cut the butter into the brown sugar and then add the corn syrup, I divided the recipe into two 8 inch round cake pans. I baked them early in the morning; one I served immediately after baking and the other I served after we got home from Sunday church services. What I served just out of the oven was too hot to eat but what was served after cooling on the counter for a couple of hours was marvelous. I provided syrup but no one thought it needed extra syrup. Thank you Grandma Re!
The soft French toast casserole topped with the sweet crunch of pecan topping makes a delicious morning breakfast. There is little effort to put together the topping and spreading it on the bread in the morning, but if you’re lazy in morning like me, you may prefer something completely constructed in the evening and then just pop in the oven in the morning.